Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

4

To frost and decorate cake, slice 6-inch cake tops horizontally to remove rounded tops. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.

5

Spoon 3/4 cup frosting into small bowl; tint with purple food color to get desired color. Spoon 3/4 cup frosting into another small bowl; tint with teal food color to get desired color. Spread white frosting on top of cake, and thinly frost sides of cake. Spread purple frosting generously around bottom half of cake. Spread teal frosting generously around upper half of cake. Use metal spatula held vertically against side of cake to spread frosting around cake for watercolor effect. Use remaining frosting to frost cupcakes. Decorate with sprinkles.

Expert Tips

*For all chocolate and devil's food cake mixes, use only 1 cup water.

No 6-inch round cake pans? Use two 8-inch round cake pans. Place half the batter in each pan. Bake 25 to 30 minutes. Make a paper template for 6-inch circle. Place template on each 8-inch cake layer, and use it to cut out 6-inch cake rounds.